Meat N' Metal
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Steak Tartare

By on 12 Oct , 2014 in Steak | 1 comment

I watched with excitement as the beautiful cut of lean beef disappeared in the top opening of the grinder, just to soon start to reappear in the form of tiny meat snakes from the holes at the bottom and fall right into the Butcher’s plastic glove covered hands. He turned and showed the product to me, holding it in both palms, and asked if he should go through it with the grinder one more time. ‘Hell yeah, you should!’ He ground the meat once more ensuring maximum fineness and slid this beautiful big ball of protein into a nylon bag to weigh it. 800 grams exactly. This is gonna be truly epic, I thought. After all, what other food suits real men better than raw meat?

Toast Skagen

By on 13 Aug , 2014 in National Dishes | 0 comments

Sweden. Home to a great variety of excellent metal bands, as well as a great variety of sophisticated food. In this post I would like to present a fine example of both. It will be one of my favourite Swedish recipes that I learned from my host in Stockholm some years ago and that I prepare semi-regularly ever since. I like it because it is extremely simple to prepare yet super-delicious. Toast Skagen is a combination of prawns and a fresh sour cream sauce piled on top of a piece of sautéed bread. It is a light and tasty starter or side dish, but, providing you have a plenty supply of small prawns available, it can easily become a light main course as you will hardly be able to stop eating until all of it is gone. Not the cheapest food you will make in your life, and I am also full aware that it it in sharp contrast with the hearty meals that have been presented on this blog so far. Nevertheless, you will not regret to try it. Save it for special occasions.